This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Yarmouth Bloaters (311)
Broiled Beefsteaks (172) Potatoes, Anna (84)
Griddle Cakes (136)
Boil eight eggs for eight minutes in plenty of boiling water. Remove, drop into cold water for one minute, then shell them and keep on a plate.
Mix in a saucepan one tablespoon butter with one and a half tablespoons flour, pour in one and a half gills hot milk, and half gill cream. Season with half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg; mix well until it comes to a boil. Cut the eggs into small square pieces and add them to the sauce; mix lightly. Transfer into a baking dish, sprinkle a tablespoon grated Parmesan cheese over all, then set in the oven for eight minutes. Remove and send to the table in the same dish.
Curried Oyster Patties
Beef Hash, Colbert
Noodles with Butter (333)
Prepare six patties exactly the same as per No. 928 and keep hot.
Heat one and a half tablespoons butter in a small saucepan; add half a finely minced onion and half a sound, peeled, minced apple; let cook for eight minutes, occasionally stirring, then mix in two tablespoons flour, moisten with a half pint broth and half gill cold milk. Season with a half teaspoon salt, a saltspoon cayenne pepper and a half teaspoon curry powder. Mix well until it comes to a boil, let cook for fifteen minutes, and strain through a Chinese strainer into another saucepan.
Plunge twenty-four large, fresh-opened oysters with their own liquor and a half pint water in a saucepan and boil for five minutes. Drain and keep a half gill of the liquor. Add the oysters and the half gill liquor to the same; mix a little and cook for five minutes more. Arrange the six hot patties on a hot dish, then pour four oysters into each patty, divide the sauce equally over them and serve.
Pick off all the meat from the roast left over from yesterday and remove all the fat. Cut into small dice pieces; cut also three cold boiled potatoes into same shape and keep both on a plate.
Finely chop one small white onion and a small green pepper and fry in a small saucepan, with a tablespoon butter, to a light brown; then add the beef and potatoes. Moisten with half pint broth and half gill demi-glace (No. 122). Season with half teaspoon salt and two saltspoons white pepper. Mix well. Cook for five minutes on the range. Cover the pan and set in the oven for thirty minutes. Remove to the oven door.
Put two quarts boiling water, with a teaspoon vinegar and teaspoon salt, in a saucepan. Crack in six fresh eggs and boil for three minutes; lift them up with a skimmer. Dress the hash on a hot dish, arrange eggs on top, sprinkle half teaspoon freshly chopped parsley over and serve.
Plunge a half pound sweet almonds and six single bitter almonds in a pint boiling water for three minutes, drain and shell, then place in a mortar and pound to a smooth paste. Transfer and dilute the paste in a pint cold milk, in a small saucepan, and boil for two minutes. Strain the almond milk through a cheesecloth into a bowl.
Place in a saucepan one ounce gelatin with a half pint water and five ounces sugar; mix on the fire with a wooden spoon until thoroughly dissolved. Add the milk, with two tablespoons orange essence; mix well while boiling for two minutes. Strain this into a bowl and let cool. Then transfer it into a dome-shaped quart mould, cover it, then set in cracked ice and let stand for one hour. Remove, unmould on a dish with a folded napkin and serve.